Breakfast Casserole Recipe
Get cozy with this Breakfast Casserole Recipe—loaded with farm-fresh eggs, savory sausage, and ooey-gooey cheese for an easy, no-fuss brunch the whole family will adore.
Ingredients
- 8 cups cubed day-old bread French or sourdough; whole wheat works too
- 1 lb breakfast sausage pork or turkey; mild or spicy
- 8 large eggs pasture-raised for richer yolks
- 2 cups whole milk or half-and-half for extra creaminess
- 1 cup plain Greek yogurt full-fat adds silkiness
- 1 and 1/2 cups shredded cheddar cheese or Monterey Jack, Swiss
- 1/2 cup diced bell peppers red or green
- 1/4 cup chopped green onions or chives
- 1 tsp Dijon mustard optional, for a subtle tang
- Pinch red pepper flakes for a gentle kick
Instructions
- Preheat the oven to 350°F and grease a 9x13" baking dish with butter or cooking spray.
- Cook the sausage in a skillet over medium heat until browned, then drain off excess grease.
- Whisk together eggs, milk, Greek yogurt, Dijon, salt, pepper, and red pepper flakes until smooth.
- Combine bread cubes, sautéed sausage, bell peppers, and green onions in the custard mixture.
- Transfer the mixture to the prepared dish, sprinkle cheese on top, and bake uncovered.
- Bake for 40-45 minutes until set in the center and bubbly on the edges. Let it rest before slicing.
Notes
Choose stale bread for best results. Drain cooked sausage to prevent a greasy custard. Greek yogurt adds protein and light texture.
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